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Tip

Making it different

Add 400g/14oz chopped smoked haddock
in with the stock, add chopped hard-boiled
egg and omit the prawns to make kedgeree.
Or use cooked, chopped chicken instead
of prawns.
Make some raita by mixing finely chopped
cucumber and chopped mint with natural
low-fat yogurt to serve.

Method

Heat a large wide pan and
dry-fry the curry paste with the onions for 4-5 mins
until the onion begins to soften. Add the rice to the
pan and stir to coat in the curry paste. Add the
stock, then bring to the boil.

Cover the pan and turn the heat down to low. Leave the rice to simmer slowly
for 12-15 mins until all the liquid has been
absorbed and the rice is cooked. Turn off the heat
and stir in the prawns, peas and chilli. Cover the
pan and leave to stand for 5 mins.

Fluff up the rice grains with a fork and season if you want. Scatter over the
coriander and serve with lemon wedges.

I always add some garlic (2-4 cloves depending on size) and I use fish stock if I have the cubes (chicken works too, mind you) and it always turns out great. I use it as a base recipe for variations on the theme, add some sliced mushrooms or a handful of cherry tomatoes cut in half, or some tinned chickpeas - for that matter you can add all three. Green beans work just as well (or can be used with) peas and if you don't have prawns in the freezer, finely chop a couple of chicken breasts and fry them off with the onions at the start. As someone else said any curry paste works so you can make it with a subtly different flavour every time. It's not haute cuisine, but you have a tasty and quick week-night dinner ready in less than half an hour - it's a great recipe.

The boyfriend and I tried this tonight as part of our new low fat health drive, and we were amazed at how great it was. We didn't dry fry the onions (used a couple of sprays of fry-lite instead) and we had chilli flakes instead of chillis, but it was absolutely fantastic! We'll definitely be having this more often.

I love this recipe and as I always have the ingredients in the cupboard I can make it whenever. I have also replaced the peas with spinach, varied the type of curry paste and usually use more prawns than suggested. Delicious!

Very easy to prepare and cook, ideal for me with two little ones, took out kids portions before adding the chilli, very tasty. Will try with chicken, in fact any cooked meat or fish could be added, might try some other versions.

I made this for friends who came to dinner, one who is lactose intolerant and they all loved this recipe! I had never made it before so was taking a gamble but it turned out great! I used brown rice instead of basmati so added about half a pint extra of water while it was cooking. The lemon wedges and coriander garnish made it look great and I served it with Tzatsiki to counter the spiciness. Would definitely recommend!!

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